Creamy Chicken & Mushroom Alfredo

Cook the Pasta;
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, reserving 100 ml of pasta water.

Sear the Chicken;
Season the chicken pieces with salt and black pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes until beautifully golden brown and cooked through. Transfer to a plate.

Garnish and Serve;
Garnish generously with finely chopped fresh parsley and extra black pepper, just like in the photo. Serve hot!

Sauté the Mushrooms;
In the same skillet, melt the remaining butter. Add the sliced mushrooms and sauté for 4–5 minutes until soft and browned. Add the minced garlic and cook for another 1 minute until fragrant.

Build the Alfredo Sauce;
Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and slightly thick.

Combine Everything;
Add the cooked pasta and seared chicken back into the skillet. Toss everything gently to coat with the creamy sauce. If the sauce is too thick, splash in a little of the reserved pasta water.